Zucchini Walnut Pancakes

These healthy 5 grain Zucchini Walnut Pancakes have all the flavors of your favorite zucchini bread, with an extra boost of nutrition ~ what a way to start the day!

Nobody lingers in bed when these ‘healthier’ pancakes are on the griddle ~ you’d be amazed at the difference the multi-grain baking mix makes in this recipe.

I know the ingredient list looks overwhelming. That’s because of all the whole grains. You can substitute all purpose flour if you want to, but you’d be missing out on so much of the heartiness, nutrition and flavor of these pancakes. Bob’s Red Milland Arrowhead Millsmake great flours, and lots of grocery stores are starting to carry some of them. You can always find them online.

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5 from 2 votes

Zucchini Walnut Pancakes

These healthy 5 grain Zucchini Walnut Pancakes have all the flavors of your favorite zucchini bread, with an extra boost of nutrition ~ what a way to start the day!
Course Breakfast
Cuisine American
Yield 8 large pancakes
Author Sue Moran

Ingredients

dry ingredients

  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup oat flour
  • 1/4 cup buckwheat flour
  • 1/4 cup millet flour
  • 1/4 cup barley flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 1/4 tsp each: cinnamon allspice, nutmeg, ginger

wet ingredients

  • 1/2 cup low fat yogurt
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup grated zucchini about 1 medium zucchini
  • 1/2 cup chopped walnuts

Instructions

  • Mix the dry ingredients together in a large mixing bowl.
  • Mix the yogurt, buttermilk, egg and vanilla in a separate bowl. Add to the dry and mix just until combined.
  • Fold in the zucchini and walnuts.
  • Cook the pancakes on a hot, lightly greased skillet. The batter will be thick, so nudge it out into a circle after you ladle it out. Flip when the edges are beginning to look a little dry.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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16 Comments

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  • Reply
    Destiny Taylor
    February 16, 2019 at 7:41 am

    I am going to try these, and wondering what possible substitutions for Zucchini could be?

    • Reply
      Sue
      February 16, 2019 at 8:37 am

      Let’s see, maybe carrot?

  • Reply
    Magnolia Verandah
    June 4, 2013 at 11:35 am

    Definitely healthy and they look so so good! Love the zucchini and walnuts- wonder if I could substitute grated pumpkin?

    • Reply
      Sue
      July 6, 2020 at 3:21 pm

      Interesting thought!

  • Reply
    shannon weber
    June 4, 2013 at 12:01 pm

    it’s totally zucchini time, isn’t it! I love this time of year; in the midwest we get TONS of them, all huge, all delicious. and perfect for making baked goods out of, like these pancakes, which look phenomenal. I never thought about doing that; i typically throw them repeatedly into muffins and bread, but I know someone who would just lose it (in a good way) over these. yay!

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